Chicken Pozole


  • 1 1/2 cups of chicken, shredded from a store bought (3 to 4–pound) rotisserie chicken
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 4 garlic cloves, minced
  • 1/4 teaspoon oregano
  • 3 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 can (4.5 ounces) chopped green chiles
  • 1/2 (14.5–ounce) can chopped tomatoes
  • 1 can (7 ounces) salsa verde
  • 2 cans (15 ounces each) hominy, drained
  • 2 cans (14 ounces each) low-sodium chicken broth
  • Kosher salt and cracked black pepper
  • Garnishes (optional)
  • 1 red onion, finely chopped
  • 1 lime, cut into wedges
  • 1/2 cup sour cream
  • Crushed tortilla chips
  • 1/2 cup fresh cilantro leaves, chopped
  • Thinly sliced radishes
  • 1 avocado, diced


  1. Remove meat from chicken and shred into 1-inch pieces; discard skin and bones. Set aside about 1 1/2 cups of meat for soup; reserve remaining chicken for another use. In large Dutch oven or saucepot set over medium heat, heat oil. Add onion and cook until translucent and fragrant, about 8 minutes. Add garlic and cook for 3 to 4 more minutes. Add oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add hominy and chicken broth and return to a boil. Reduce heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add shredded chicken and cook until heated through, 3 minutes. To serve, divide among 4 bowls and garnish as desired.

Source: CMI

Leave a Reply